Donnafugata Tancredi

Terre Siciliane IGT, Sicilia

Tancredi 2014 is characterized by a fragrant bouquet with evident fruity notes combined with spicy scents and sweet tobacco. A red that amazes with its pleasantness and elegance.

Tasting Notes

Deep ruby red, Tancredi 2014 is characterized by a fragrant bouquet, notes of red fruit (cherry and cranberry) combined with floral scents (violet) and accompanied by delicate tertiary scents of sweet tobacco, cacao and spices (cloves and black pepper). In the mouth it offers a structure with important and well-integrated tannins. An enveloping and persistent finish.

Try with fresh pasta (e.g. pappardelle) with pork ragout, slow-cooked rack of lamb, roasts or Tournedos Rossini.

  • GRAPES: Cabernet Sauvignon and Nero d'Avola; Tannat and other varieties finalize the blend
  • PRODUCTION ZONE: South-western Sicily, Contessa Entellina Estate and nearby areas.
  • TERRAINS: altitude from 200 to 600 m a.m.s.l. (656- 1,312 ft); hilly orography; clay loam soils with a sub-alkaline reaction (pH 7.5 to 7.9) rich in nutritive elements (potassium, magnesium, calcium, iron, manganese, zinc) and total limestone from 20 to 35%.
  • VINEYARD: VSP (Vertical Shoot Positioning) training with spurred cordon pruning g, leaving 6 to 8 buds per plant. Planting density of 4,500 to 6,000 plants per hectare (1,822-2,429 an acre) and yields of 5 – 6 tons/ha (2 – 2.4 tons an acre).
  • VINTAGE 2014: the 2014 vintage was characterized by a fairly balanced climatic trend, marked by a relatively mild winter and a cool, rainy spring. Overall, from 1 October 2013 to 30 September 2014, 620 mm of rainfall was recorded: a slightly lower figure compared to the average of the last 10 years, with rainfall concentrated in the spring months. July and August passed without excesses of heat and with an excellent temperature range between day and night, thus favoring the production of particularly fresh and balanced wines.
  • HARVESTING: manual harvesting of grapes into crates with careful selection of the grapes in the vineyard. The harvest of the grapes destined for Tancredi began during the first decade of September with Nero d'Avola and were concluded in the second decade with the harvest of Tannat and Cabernet Sauvignon.
  • VINIFICATION: A further selection is carried out in the cellar, thanks to a latest generation destemmer, able to discard the green and overripe berries that might still be on the clusters. Fermentation in stainless steel and maceration on the skins for 12 days at a temperature of 28 - 30° C (79 -86° F). Ageing for 14 months in new and old French oak barriques and then in the bottle for at least 30 months.
  • ANALYSIS DATA: alcohol 13.77 % ABV, total acidity 5.8 g/l, pH 3.61.

Tasting Notes

Deep red, Tancredi 2012 is characterized by a fragrant bouquet, notes of red fruit and dark berry fruit combined with scents of liquorice and sweet tobacco. In the mouth the tannins are soft and well integrated. An enveloping and persistent finish.

It will find its best pairing with t-bone steak, gourmet burgers and game.

  • GRAPES: Cabernet Sauvignon and Nero d'Avola; Tannat and other varieties finalize the blend
  • PRODUCTION ZONE: South-western Sicily, Contessa Entellina Estate and nearby areas.
  • TERRAINS: altitude from 200 to 600 m a.m.s.l. (656- 1,312 ft); hilly orography; clay loam soils with a sub-alkaline reaction (pH 7.5 to 7.9) rich in nutritive elements (potassium, magnesium, calcium, iron, manganese, zinc) and total limestone from 20 to 35%.
  • VINEYARD: VSP (Vertical Shoot Positioning) training with spurred cordon pruning, leaving 6 to 8 buds per plant. Planting density of 4,500 to 6,000 plants per hectare (1,822-2,429 an acre) and yields of about 5 tons (2 tons an acre); about 0.9 kg per plant.
  • VINTAGE 2012: the 2012 vintage was slightly warmer than the seasonal averages, although it was characterized by a normal climatic trend. The rainfall was concentrated in spring, but altogether in 2012 there was less rainfall than in the last 10 years (469 mm from 1 October 2011 to 30 September 2012), with yields that were slightly lower than average. A sunny harvest which allowed for the production of very healthy grapes, perfectly ripe from an aromatic and phenolic point of view.
  • HARVESTING: manual harvesting of grapes into crates with careful selection of the grapes in the vineyard. The harvest of the grapes destined for Tancredi began during the first week of September with the Nero d'Avola and continued until the second week of September with the harvest of the Cabernet Sauvignon and Tannat.
  • VINIFICATION: A further selection is carried out in the cellar, thanks to a latest generation destemmer, able to discard the green and overripe berries that might still be on the clusters. Fermentation in stainless steel and maceration on the skins for 12 days at a temperature of 28 - 30° C (79 -86° F). Ageing for 14 months in new and old French oak barriques and then in the bottle for at least 30 months.
  • ANALYSIS DATA: alcohol 13.66 % ABV, total acidity 6.6 g/l, pH 3.55.

TRADE & MEDIA ASSETS /////////////////

2012 Donnafugata Tancredi – Tasting Notes

2014 Donnafugata Tancredi – Tasting Notes

Donnafugata Digital Brochure

Donnafugata Photography – Chiarandà and Tancredi Beauty shot

Donnafugata Photography – Contessa Entellina winery

Donnafugata Photography – Rallo family

Donnafugata Photography – Tancredi Beauty shot

Donnafugata Properties – Sicily map

Donnafugata Tancredi – Bottle – non-vintage

Donnafugata Tancredi – Label – non-vintage